AVANTI'S BREAD
A favorite restaurant of mine in Peoria, IL, near the hometown where I lived until I was 25, serves a submarine-style sandwich on this bread, called a "Gondola" (sliced salami, ham, American cheese, lettuce & tomato). This bread is on the sweet side, and is also good served on the side with any Italian dish, from spagetti to...
Provided by Amanda Smith
Categories Other Breads
Time 4h25m
Number Of Ingredients 7
Steps:
- 1. Dissolve yeast in warm water; add remaining ingredients & knead for approximately 10 minutes, or until dough is smooth & elastic.
- 2. Place dough in a greased bowl, turning once to bring greased side up.
- 3. Cover with a cloth & let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
- 4. After first rising, punch dough down in bowl & turn over; let rise again until double (30-45 minutes).
- 5. Cut dough into 5 to 6 portions, each about the size of a grapefruit.
- 6. Let rise, covered for 10 minutes.
- 7. Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
- 8. Place loaves on greased & floured cookie sheets; cover & let rise again (50-60 minutes).
- 9. Preheat oven to 350F.
- 10. Bake loaves for 20-25 minutes, until tops are golden brown & loaves sound hollow when tapped on the bottom.
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